Three-onion Saute
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | July 1991 | 1 | Servings | |
INGREDIENTS
| 1/4 | c | Olive oil |
| 2 | Leeks, halved sliced | |
| 2 | Red onions, halved sliced | |
| 1 | Onion, halved sliced | |
| 1/2 | c | Chicken stock or canned |
| chicken broth | ||
| 3 | T | Sherry vinegar |
| 2 | T | Sugar |
| 1/8 | t | Ground cloves |
INSTRUCTIONS
Heat oil in heavy large skillet over medium heat. Add leeks and onions. Cover and cook 10 minutes. Uncover and cook until tender, stirring occasionally about 30 minutes. Add stock, vinegar, sugar and cloves. Simmer until liquid is syrupy, stirring constantly, about 7 minutes. Season with salt and pepper. Serve warm or at room temperature. Serves 6. Bon Appetit July 1991 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 995
Calories From Fat: 545
Total Fat: 61.3g
Cholesterol: 3.6mg
Sodium: 2787.2mg
Potassium: 1377mg
Carbohydrates: 89.9g
Fiber: 9.1g
Sugar: 41.1g
Protein: 26.4g